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Posts Tagged ‘Christmas Bread’

Holiday Traditions, Delicious Christmas Recipes from Churchill Wild

The Stained Glass Cookie Team! Terri & Brianne!

The Stained Glass Cookie Team! Terri & Brianne!

by Helen Webber

Once a year — at Christmas time, we seem to give ourselves permission to indulge in those rich, decadent morsels.

We have included here some of the special things that have become tradition for us at Churchill Wild. All the recipes here can be found in our Blueberries & Polar Bears Cookbooks. Enjoy!

Vinarterta comes from my Icelandic heritage. I remember my mother making it and then eventually turning over the task to my sister Louise, who has made as many as 15 in a season to be distributed to family and friends.

I eventually started making my own, plus enough for my daughters’ families, and now I am pleased to say that my youngest daughter, Shari, has picked up the torch.

Marie brings us the recipe for one of the best Christmas Fruitcakes I have ever tasted. The original recipe came from an old cookbook that is long out of print. The Ribbon Salad was my aunt Helga’s contribution to Christmas dinner and now that she is no longer with us that job has passed to another.

We need to keep the traditions alive so that we don’t lose sight of where we have come from, and of all who have gone before us to bring us to where we are now!

Some of our traditions have already been printed, so we will just recommend them to you. From the Cranberries & Canada Geese cookbook we have Christmas Bread (page 64), Christmas Danish (62), Hot Cross Buns (61), and Caramel Popcorn (104).

From the Black Currants & Caribou cookbook we have Stained Glass Cookies (page 182), Christmas Rum Balls (195), Nan’s Trifle (161), Traditional Tourtiere (140), Vinarterta (198), Ribbon Salad (192) and Christmas Fruitcake (200).

We hope you enjoy these Christmas recipes as much as we have!

Wishing you a warm, safe and wonderful holiday season and a very Happy New Year!

 Jeanne & Mike Reimer,  Helen & Doug Webber & and our families!

Christmas Bread

Cranberries & Canada Geese CookbookThis bread is a Christmas tradition in the Woolsey house. Every year I wonder why we don’t eat it all year long. This is very good for gift-giving! – Marie


  • 2 1/2 cups lukewarm water
  • 1/2 cup white sugar
  • 1 tsp. salt
  • 1/4 cup vegetable oil
  • 1 egg
  • 2 tsp. ground cardamom OR anise
  • 1 cup raisins
  • 1/2 cup candied peel
  • 1/2 cup candied cherries, halved
  • 6 cups flour (approx..)
  • 2 tbsp. instant yeast
  • 1 egg white
  • 1 tbsp. water



1. In a large mixing bowl, combine water, sugar, salt, oil, egg, cardamom, raisins, peel and cherries. Add 3 cups of flour and the yeast. Beat well.
2. Switch to a dough hook, if you have one, and gradually add the remaining 3 cups of flour. Knead until dough isn’t too sticky to handle. If kneading by hand, add as much flour as you can in the bowl, then turn out onto a floured surface and work in the rest of the flour by hand, using a kneading motion. It may take a little more or a little less flour. Just knead it until the dough feels soft but not sticky and bounces back when pressed, 8-10 minutes.
3. Shape dough into a ball and place it in a large, well-greased bowl, turning dough to grease surface. Cover the dough with a cloth and put it in a warm place to rise until doubled in size, about an hour.
4. Punch down dough and cut it into 3 or 4 pieces. Form each piece into a round loaf. Place the loaves on greased cookie sheets, 2 loaves to a sheet. Cover and let rise in a warm place until doubled in size.
5. Brush with egg white and water. Bake at 350°F for 30 minutes.
6. Remove baked loaves from baking sheets and let cool on a rack.

Makes 3 large or 4 small, round loaves.

TIP: Cardamom is a unique an wonderful spice with a warm, sweet, spicy flavor. Anise gives a mild flavor or black licorice. I can’t decide which I like better. Don’t be afraid to add a little extra spice for a more pronounced flavor.